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A close-up of a decorative white bowl filled with hearty Unstuffed Cabbage Roll Soup, garnished with fresh parsley and a spoon.

Creamy Vegan Spinach and Artichoke Mac and Cheese

A plant-based twist on a classic comfort dish—this vegan mac and cheese features a cashew-based cheesy sauce with spinach and artichokes for added depth and nutrition. Satisfyingly creamy and ready in under 30 minutes!
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Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup raw cashews, soaked and drained
  • 1½ cups water
  • 2 tablespoons nutritional yeast
  • 2 teaspoons Dijon mustard
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 3 cups fresh spinach
  • 8 artichoke hearts, canned or jarred, drained and chopped
  • 250 grams pasta of choice (e.g., shells, macaroni)
  • ½ cup reserved pasta water
  • breadcrumbs for topping (optional)

Equipment

  • High-speed blender
  • Large pot
  • Large skillet or Dutch oven
  • Oven-safe dish (optional for broiling)

Method
 

  1. Soak cashews in hot water for 30 minutes (or overnight in cold water). Drain and rinse before using.
  2. Blend soaked cashews, water, nutritional yeast, Dijon mustard, onion powder, salt, and pepper until smooth and creamy. Set aside.
  3. Cook pasta according to package directions. Reserve ½ cup of pasta water, then drain.
  4. Heat olive oil in a large skillet. Add garlic and sauté for 1 minute. Add spinach and cook until wilted, then stir in chopped artichokes and cook for another minute.
  5. Reduce heat to medium. Add cooked pasta, cashew sauce, and reserved pasta water to the skillet. Stir and cook 2–3 minutes until thick and creamy.
  6. Optional: Transfer to oven-safe dish, sprinkle with breadcrumbs, and broil 2–3 minutes until golden. Watch closely.
  7. Serve hot and enjoy your creamy Vegan Spinach and Artichoke Mac and Cheese!

Notes

Substitute frozen spinach (thawed and drained) if fresh is unavailable. For a nut-free version, try a potato-carrot based vegan cheese sauce instead of cashews.